I have been invited a few weeks ago to (pay) a luncheon at Caviar Prunier house at Place de la Madeleine, Paris. You bet I booked at the second I received the invitation. It’s been a while that I wanted to attend one of these evenings.

For $50 for sampling all of their products: salmon different fashion, sturgeon  and … caviar. Let me say it was the icing of he cake. Actually, I never tasted such a delicious caviar. I guess that each time I tasted caviar before that experience, it was like I was sucking the sturgeon’s teats. You see what I mean? A strong taste and smell from inside my mouth of iodine or tide.

Among their 5 qualities of caviar, both the Paris (white can) and Tradition (black can) were served, the second being the stronger of them both.

Caviar Paris is served less than one week after having been harvested. It’s a very low salt content and the taste is rather soft. When the eggs explode in mouth, they’re like a jam as if I was not able to feel the shells under my tongue.

Caviar Tradition is stronger, with higher salt content and a lasting taste in mouth. After explosion, the shell of the eggs were more present on my tongue.

The other special feeling I had over this tasting experience was how little amount I needed to fulfill myself. It’s the kind of delicacies I taste once, and the memory lasts enough for me not to rush everyday to get some. Pierre Hermé pastries drive me that way as well.

The one who guess how many dollars are thrown in these columns win them both. Call on me when you get the answer.

The other wonder has been the smoked salmon. It was a Balik collection. We’ve been served their Balik Sjomga inlcuding the nori specialty and Balik side I guess.

The Sjomga Nori was a smoked salmon rolled in a Nori leaf. Awesome.

Frankly, I used to have slices of smoked salmon in the fridge for my happy breakfasts. I always choose quite a good quality of at my local market. But this salmon was an overwhelming experience. From now, I guess I’ll eat less salmon to buy those at Caviar Prunier.

We got other fish specialties over the luncheon like Salmon en croute, and fishes preparation. All were tasty. Caviar Prunier has opened a restaurant at the 2nd floor of the house of Madeleine. It should definitely be a stop by when you come to Paris.

Author: Gaelle